Updated Irish Stew

Directions

1. Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

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ingredient list

Serves 2

• 1 Tbs. olive oil
• 10 small frozen pearl onions, thawed
• 1 medium carrot, cut into 1/2-inch pieces ( 2/3 cup)
• 1 Tbs. flour
• 4 oz. seitan, cut into 1-inch pieces
• 2 slices smoky tempeh bacon, cut into 1/2-inch pieces
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. fresh thyme, chopped
• 1 cup stout beer
• 1 14-oz. can low-sodium vegetable broth
• 6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
• 1/3 cup frozen shelled edamame